📝 About This Recipe
A quintessential Passover comfort dish, this savory Matzo Farfel is a sophisticated take on the traditional 'kugel-style' side dish. By toasting the crushed matzo with aromatic leeks, earthy cremini mushrooms, and rich schmaltz (or olive oil), we transform a simple holiday staple into a complex, golden-brown delight. It captures the nostalgic essence of Ashkenazi Jewish soul food while providing a versatile, fluffy texture that perfectly absorbs savory broths.
🥗 Ingredients
The Farfel Base
- 4 cups Matzo Farfel (unseasoned, or 6-7 whole matzos crushed into 1/2-inch pieces)
- 3 Large Eggs (beaten, at room temperature)
- 1.5 cups Vegetable or Chicken Broth (hot, low-sodium preferred)
Aromatics and Vegetables
- 4 tablespoons Schmaltz (rendered chicken fat) or Extra Virgin Olive Oil (divided)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 8 ounces Cremini Mushrooms (cleaned and finely chopped)
- 3 Garlic Cloves (minced)
- 1 large Celery Stalk (finely diced)
Seasoning and Garnish
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Dried Thyme
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or a 2-quart casserole dish with a small amount of oil or schmaltz.
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2
Place the matzo farfel in a large mixing bowl. If using whole matzos, break them by hand until you have uneven pieces roughly the size of a nickel.
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3
In a separate small bowl, whisk the three eggs thoroughly. Pour the beaten eggs over the matzo farfel and toss with a spatula until every piece of matzo is well-coated. This 'seals' the matzo so it doesn't become mushy.
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4
Spread the egg-coated farfel onto a large rimmed baking sheet. Bake for 8-10 minutes, stirring once halfway through, until the matzo looks dry and smells slightly toasted. Remove from oven and set aside.
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5
In a large skillet or sauté pan, heat 3 tablespoons of schmaltz or olive oil over medium heat.
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6
Add the sliced leeks and diced celery to the skillet. Sauté for 5-7 minutes until the leeks are translucent and starting to soften.
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7
Increase the heat to medium-high and add the chopped mushrooms. Cook for another 8 minutes, allowing the mushrooms to release their liquid and turn golden brown.
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8
Stir in the minced garlic, dried thyme, kosher salt, and black pepper. Cook for 1-2 minutes until the garlic is fragrant, taking care not to burn it.
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9
Transfer the toasted matzo farfel back into the large mixing bowl. Pour the sautéed vegetable mixture over the matzo and toss to combine.
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10
Slowly drizzle the 1.5 cups of hot broth over the mixture. Stir gently; the matzo should absorb the liquid but not be swimming in it.
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11
Transfer the entire mixture into your prepared baking dish, leveling the top with a spatula without pressing down too hard.
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12
Drizzle the remaining 1 tablespoon of schmaltz or oil over the top to encourage a crispy crust.
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13
Bake in the center of the oven for 25-30 minutes, or until the top is golden brown and the edges are crisp.
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14
Remove from the oven and let it rest for 5 minutes. This allows the steam to settle and results in a better texture.
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15
Garnish generously with fresh chopped parsley and serve warm.
💡 Chef's Tips
To prevent a 'soggy' farfel, ensure you toast the egg-coated matzo in the oven before mixing with liquids. If you prefer a sweeter version for breakfast, swap the mushrooms and leeks for sautéed apples, cinnamon, and raisins. Always clean leeks thoroughly by soaking sliced rings in cold water to remove trapped sand and grit. For an extra-rich flavor, use homemade chicken schmaltz which provides that authentic 'bubbe’s kitchen' aroma. If the mixture looks too dry before baking, add an extra 1/4 cup of broth; it should be moist but not dripping.
🍽️ Serving Suggestions
Serve alongside a traditional Passover Beef Brisket to soak up the savory gravy. Pairs beautifully with a crisp, dry Israeli Chardonnay or a light Pinot Noir. Excellent as a stuffing alternative for roasted chicken or turkey. Serve with a side of roasted root vegetables like carrots and parsnips. Top with a dollop of fresh horseradish for a spicy kick that cuts through the richness.